Baker&#39;s oven.



G. LUNT.

BAKERS OVEN;

APPLICATION FILED JUNE 12, m3.-

Patnted May 23, 1916.

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G. L'UNT.

BAKER'S OVEN.

APPLICATION FILED JUNE 12, 1913.

1,18%,467. Q Patented May 23', 1916.

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v was 5E5 G. LUNT.

BAKERS OVEN.

APPLICATION FILED JUNE 12, 1913.

1 ,1 84,467. Patented May 23, 1916.

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G. LUNT.

BAKERS OVEN.

APPLICATION FILED JUNE 12. 1913.

4 SHEETS-SHEET 4.

Patented May 23, 1916.

GEORGE LUNT, OIE FORMIBY, ENGLAND.

BAKERS ovnlv.

Specification of Letters Patent.

Patented M me, 1916.

Application filed'June 12, 1913. Serial No. 773,277.

7 To all whom it may concern Be it lmown that I, GEORGE LUNT, subject ofthe King of Great Britain, residing at Formby, in the county ofLancaster, in the Kingdom of England, have invented certain the typehaving endle'ss chains or conveyers supporting trays or receptaclescontaining dough loaves or other like articles to be baked. The defectin this class of oven in cases where the conveyers project through theoven mouth, is the difiiculty of closing the entrance or exit of theoven chamber while the goods are being fed into or delivered from thebaking chamber by the chains so as to exclude the entrance of cold air.This circumstance coupled with" the difliculty of cleaning the ovenchamber and the effecting of repairs owing to the oven being soobstructed by the conveyer chains and the great heat which absolutelyprohibits anyone entering the oven chamber, prevent many bakers fromadopting these traveling chain ovens, however great their advantages maybe. Now the present invention, which is designed to remove theseobjections, is characterized by thefeature' that the traveling conveyerforthe dough portions passes.

around pulleys mounted upon a carriage, contained mainly within the overchamber, but

with the end projecting out through the.

oven chamber mouth to receive the dough charges, or deliver the bakedbread, such carriage being adapted to ;-be slid or moved bodily out ofthe oven chamber when required, whereby the said carriage with theconveyer can without extinguishing the fire be moved out of the oven forcleaning purposes or repairs, or run back again into position for use.When run out, the oven chdamber is left free of any obstruction in- Sie.

The invention is further characterized by the feature that that portionof the chain conveyer which projects outside the oven chamber to receivethe dough charges or deliver the baked bread, is deflected into adifferent plane from that part inside the baking space, and suchdeflected part is covered or protected by a shield or canopy adapted toextend across the oven mouth in such a way that the direct access ofcold air into the oven is prevented, and yetform no ob-. structlon tothe said projecting part of the chains, conveymg the cha'rges into andout of the oven.

The inventionfis further characterized in that the carriage is adaptedat one end to run on the sole of the oven chamber, and at the other onthe floor of the bakehouse.

One of the advantages resulting from the use of the present inventionis, that the delivery of the baked goods may be eflected at the same endof the oven and at or about the same point, as that at which chargingtakes place, thus rendering the inventlon peculiarly adapted for theautomatic charging and discharging of the conveyer.

In the accompanying drawings: Figures 1 and 3 are longitudinal sectionsof bakers ovens of the type referred to, provided with an opening at oneend for charging and discharging; Figs. 2 and 4 are longitudinalsections of bakers ovens provided with an opening at one end forcharging and an opening at the other for discharging; Fig. 5 is a p anview of Fig. 3. Fig. 6 is a detail view.

Referring first to Fig. 1, the baking chamber 1 is provided with anopening at one end for charging and discharging, and I employ two ormore endless conveyer chains 2 having a plurality of bucketsorreceptacles3 (only four of which are shown) for the dough portionspivotally suspended between them. These endless conveyer chains passaround guide pulleys mounted upon a carriage 4, the disposition of theguide pulleys being such that 'the endless chains carrying thereceptacles after passing along the oven chambers aredeflected into adiiferent plane from that part inside the bakingspace 1', and suchdeflected part is covered or protected by a hood like shield or canopy5. adapted to extend across the oven mouth in such a way that the directaccess of cold air-into the oven is prevented and yet form noobstruction to the chains and their receptacles conveying the chargesinto and out of the oven. For instance there end wheels 11 which run onthe floor 12 of the bakehouse, and the canopy 5 which spigots into themouth of the oven, is aifixed to the carriage 4. The conveyer chains 2are" driven by suitable gear either continuously at a slow speed orintermittently. The driving gear shown in the figure embodies a drivingbelt 13 driven from the driving shaft 14 by worm gears 15, such drivingshaft being journaled in bearings which are supported on the canopy 5 orindependently. In order to prevent the conveyer chains 2 sagging intheir passage through the oven, they are arranged to run in guide rails16 secured to or forming part of the carriage 4.

It will be noticed that the canopy 5 projects down below the sole 10 ofthe oven chamber, and shields or covers those portions of theconveyerchains which project out in front of the oven chamber. Thussubstantially the whole of the conveyer chains re main in the, ovenchamber or its canopied extension, and-owing to this the chains and ofthe articles being baked. This hood or canopy causes the steam injectedor evolved Within the oven to be trapped about the entrance thereto, andI form a steam zone through which the relatively cold loaves pass ontheir approach to the oven, so as to come into contact with the steam atalower temperature and therefore produce. condensation, and give aglutinous surface to the dough, which when the bread is baked in theintense-heat of the oven,'becomes of very superior glaze or bloom, thatis so fine that it might be termed viterous or glass like in appearance.If desired the canopy can ha e a conduit 17 and in connection therewitha suction fan 18 or fiue 19 for drawing ofi any excess steam from theoven chamber 1.

The dough portions to be baked are placed by hand or automatically intothe. receptacles 3 hereinbeforereferred to as they arrive in turn at thepoint 1 or receptacles-previously filled with dough portions are slippedin turn onto the chains at 1" so as to be pivotally suspended betweenthem. The conveyer chains being .in motion, the receptacles that havebeen filled pass into the canopy 5 and thence into the oven,, and

empty receptacles or spaces for receptacles are brought into position toreceive afresh charge and soon, each charge being carried along thebaking chamber, by the forward or'upper length of the carrier 2 and thenback againby the lower or returning length, the dough portions beingbaked by the time they reach the front end of the oven again, where theyare discharged; or in some cases it may be found more convenient whenthe oven has been filled with loaded receptacles, forthe conveyer chainsto remain stationary for a time while the baking proceeds. From time totime when the baking chamber requires cleaning or repair, the wholechain conveyer can be wheeled bodily out of the oven by means of thecarriage 4, or run back again into position for usel Referringto Fig. 2,the baking chamber 1 has'a charging opening at one end, and adischarging opening at the othe'r, and the disposition of the guideplulleys is such that the parts of the endless c ains 2 outside the ovenchamber at each end are deflected into a different plane from the partinside the baking space, and both such deflected parts are'covered orprotected by hood like shields or canopies 5. "In this case the guidepulleys 7 and 8 for the conveyer. chains are mounted in the frame of thecarriage 4, while the guide pulleys 20 and'21 are mounted in a fixedframe 22,.the end of the movable carriage 4 engaging the fixed framewhen the oven is in use. .With this arrangement the loadedreceptacles'are placed on the carrier at one end of the 'oven chamberand after passing into it and remaining for the necessary period, arecaused to emerge at the other. In order to draw the carriage 4 outof'the oven chamber 1, the chains are severed or disconnected at somepoint in their length. a 1

Instead of the receptacles being pivotally suspended from, the conveyerchains, the said chains may be arranged toreceive and support pans orreceptacles in which the dough to be baked is placed. In this case thereceptacles'are assembled together into, batteries of receptacles 23(Fig. 2), each receptacle of the battery being adapted to re ceive onedough portion, and when one battery is filled, it is placed on theconveyer, then another battery filled and placed on the conveyer and soon. The conveyer is furnished in this case with abutments or ribs 24 so'as to receivea battery between them and form stops to hold 'thebatteries in position on the conveyer. In this arrangement it is theuppermost run of the conveyer which receives the batteries, andconsequently forms a moving platform for the rigid batteries to rest on,the stops insuring that the'batteries shall travel with the carrier.

Figs. 3 and 5 illustrate a bakers oven Whose conveyer mechanism isarranged somewhat similar to Fig. 1 but elaborated somewhat, likereference numerals referring to similar parts. The rails 16 are stayedby the ties 25, and the canopy 26 is in the form of a rectangular tubewhich forms a the guide pulley 34 which drives the con-- veyer chain 2.The conveyer chain is kept taut by the shaft of the guide pulley 8,being journaled in sliding bearings, which are under the influence 'ofthe weighted lever 35.

Fig. 4 illustrates a bakers oven whose conveyer mechanism is arrangedsomewhat similar to Fig. 2 but elaborated somewhat and the dispositionof the guide pulleys is such,,'that the endless conveyer chains 20carrying the receptacles, are after being defiected downward, againdeflected into a horizontal plane below the plane of the oven, for whichpurpose additional guide pulleys 36 are used in addition to the guidepulleys 6, 7 and 8. This arrangement is useful in cases wheretransporting carriages or vehicles such as 37 are used for transfer ringthe unbaked dough to the entrance end of the oven, and for transferringthe baked bread from the delivery end of the oven, as

described in my application for patent filed concurrently with this.Furthermore in this embodiment there are two complete sets of conveyerchains 2 each mounted on guide pulleys in a separate carriage 4, 4, eachcarriage having at one end wheels 9 which run on the oven solev 10, andat the other end wheels ll which run on the floor of the bakehouse. Theconveyer chains of each carriage cooperate with each other, so that atthe adjacent ends, the one set of conveyer chains deliver thereceptacles to the other set of conveyer chains. quired, either chainconveyer can be wheeled bodily out-of the oven by means of theircarriages 4, or run back again into position for use. The horizontalportion on the lower plane, than the ove sole, may project any suitabledistance in front of the oven according to the type of transferringdevice-that is to be used, and of course any suitable gearing maybe usedto drive the conveyer chains, as for instance a gear wheel 40, Fig. 6,(driven by some suitable source of power) which gives motion throughanother gear wheel 41 to eccentrics 42, which reciprocate ratchet arms43. Thesedrive with a slow motion a pair of the pulleys around whichpass the conveyer chains.

I declare that what I claim is 1 1. In a continuous oven or bakingmachine, the combination with the oven or baking chamber of a travelingconveyer for the dough charges, pulleys for the said conveyer mountedupon a carriage contained mainly Within the oven chamber, but with theend When re together with part of the conveyerprojecting out through theoven mouth to receive the dough charges or deliver the baked bread, suchcarriage being adapted to he slid or moved bodily out of the ovenchamber when required.

2. In a continuous oven or baking machine, the combination with the ovenor baking chamber of a traveling conveyer, having parts projectingoutside the oven chamber to receive the dough charges,.and deflectedinto a different plane from that. portion of the conveyer inside theoven, and a hood like shield or canopy adapted to extend across the ovenmouth and cover the pro jecting. part of the conveyer to prevent thedirect access of cold air into the baking space, and the escapetherefrom of steam.

3. In a continuous oven or baking machine, the combination with the ovenof a traveling chain conveyer mounted on guide pulleys, a carriageadapted at one end to run on the sole of the oven chamber, and at theother on the floor of the bakehouse, and supporting said guide pulleyswhereby the said conveyer can be moved bodily out of the oven forcleaning purposes or repairs, or run back again into position for use.

4. ,In a traveling chain conveyer oven, the combination with the mouthor mouths of said oven, of a hood-like shield'or canopy open on itsunder side which covers the projecting end of the conveyer chain andprojects down below the sole of the oven chamber and a conduit in thesaid hood for drawing off excess steam from the oven chamber. 5.traveling chain conveyer oven having aconveyer chain passing along theoven chamber and deflected diagonally out of the plane of the oven, ahood-like shield or canopy covering such deflected part and projectingdown below the sole of the oven, said chain after being deflecteddiagonally being again deflected into a horizontal plane below the planeof'the oven and below the bottom of the hood-like shield or canopy.

6. A continuous bakers oven having in its interior a carriage containedwithin the oven chamber, with apart projecting out through the open end,guide pulleys mounted at the ends of the carriage around which pulleys aconveyer for the dough portions passes, guide rails secured to orforming part of the carriage for supporting the upper and lower runs ofthe conveyer in'the intervening space between the guide pulleys.

7. In a continuous oven or baking chamber, the combination with the ovenor baking chamber of a hood-like shield or canopy adapted to extendacross the oven mouth and cover the projecting part of the conveyer toprevent the direct access of air into the baking space and trap at theentrance to the oven chamber the steam that is generated or injectedduring the process of bakthe relatively cold loaves pass on theirapproach to the oven, whereby a condensation of steam is produced on thecold surface of the dough or bread, and gives aglutinous surface to thedough which when the bread is baked in the intense heat of the ovenbecomes of very superior glaze or bloom.

In witness whereof, I have hereunto signed my name this 4th day of June1913, 10 in the presence of two subscribing witnesses.

jGEORGE LUNT.

Witnesses: r

7 G. O. DYMOND,

G. H. HOYLE.

